Crispy Honey Nut Granola Bars

 

Crispy Granola Bars

Golden, nutty, and packed with oats and dried fruit, these homemade granola bars are as wholesome as they are delicious. They come together quickly with just a handful of pantry staples and are perfect for breakfast, lunchboxes, or afternoon snacking.
Ingredients:
1½ cups old fashioned rolled oats
1 cup chopped walnuts
½ cup sliced almonds
⅔ cup shredded unsweetened coconut
½ cup honey
3 tablespoons (packed) light brown sugar
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
¼ teaspoon + ⅛ teaspoon salt
1 cup crisp rice cereal, such as Rice Krispies
¾ cup dried fruit, such as cranberries, diced apricots, blueberries, currants, etc.
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with heavy-duty aluminum foil.

Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.  *My suggestion is allow the rapid boil for 30 seconds

Once the oat mixture is golden, remove it from the oven and reduce the heat to 300°F (150°C). Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)

Use the reserved foil to line a 9 x 13-in (23 x 33-cm) baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F (150°C), then bake until lightly golden, 20 to 23 minutes. 

Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.

NOTES
You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. On occasion, I’ll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
Freezing Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

Bloggers Note:  I used a teflon cookie sheet in place of foil and non-stick cooking spray.   I very lightly applied a film of EVOO to my 9X13 baking dish.  Most important is packing the ingredients even and compact in the dish.  Allow to cool until the bottom of the 9x13 dish is cool to the hands.  My next batch will be cut 3" X 2 1/4" which would be adequate and they are thick.  Allowing the bars to cool is very important.  

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.

Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Apple Bundt Cake

Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze.
Ingredients
Cake
2 cups (400 g) granulated sugar

1½ cups (327 g) vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze
½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract

Directions:
Cake
Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.

In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and blend until just combined.

Gently fold in the diced apples by hand until just combined.
Pour the cake batter into the prepared bundt pan.

Bake for 55-70 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.

Caramel Glaze

In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.

Remove the pan from heat, and add vanilla. Stir to combine.

Allow the caramel glaze to sit for 5-10 minutes to thicken.

Drizzle over the warm cake and serve.

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Fudge Brownie Cookies With Malted White Hot Chocolate

Fudge Brownie Cookies with Malted White Hot Chocolate

Equal parts cookie and brownie, these intensely chocolatey treats need nothing more than a warm drink to wash them down. Enter Malted White Hot Chocolate, the perfect creamy accompaniment.   Serves 6 
Ingredients:
Cookies
1/2 lb (225 g) semi-sweet chocolate, chopped
2/3 cup (150 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
2 tsp (10 mL) instant espresso powder
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) sugar
2 eggs, at room temperature
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) milk chocolate chips
Flaky sea salt to taste

Hot Chocolate:
4 cups (1 L) whole milk
1 cup (250 mL) finely chopped white chocolate
5 tbsp (75 mL) malted milk drink mix, such as Ovaltine
Pinch salt

Directions:

For the cookies, melt semi-sweet chocolate in a double boiler or in the microwave until smooth. Let cool.

In a bowl, mix flour, cocoa powder, baking powder, salt and espresso powder. Set aside.

In bowl of a stand mixer fitted with paddle, beat butter and sugars on medium-high until light and fluffy, about 2 minutes. While machine is running, add eggs one at a time, then add vanilla. Beat until mixture is pale yellow, another 2 minutes. 

Reduce speed to medium and slowly add melted chocolate. Mix, scraping down bowl as necessary, until fully incorporated. Reduce speed to low. Gradually add dry mix until smooth, then mix in chocolate chips.

Scoop 3-tbsp (45-mL) portions into balls (or use a 15/8 oz cookie scoop) and place on a baking tray. Cover and refrigerate for 30 minutes.

While dough is chilling, preheat oven to 350°F (177°C).

Place chilled cookie balls 2 inches (5 cm) apart on two parchment-lined baking sheets. Bake in bottom and upper thirds of oven, rotating pans and switching racks at halfway point, until edges are crisp but centres are soft, about 12 minutes.

While cookies are baking, make hot chocolate. Heat milk and white chocolate in a large saucepan over medium-low heat. Whisk continuously, sweeping bottom of pot, until chocolate has melted. Whisk in malted milk powder and salt. Keep warm over low until ready to serve.

Remove cookies from oven and sprinkle with flaky salt. Transfer cookies to a cooling rack. Rest for 10 minutes. Serve warm with Malted White Hot Chocolate. (Leftover cookies will keep in an airtight container at room temperature for up to 3 days.)  Serves 6

Craquelin Cranberry Cream Puffs

Craquelin Cranberry Cream Puffs

These festive choux buns are filled with all the holiday flavours and are generously sized to be a full serving each. While the craquelin topping and fillings can all be made well in advance, it’s best to bake the buns themselves shortly before assembling to ensure the tops are perfectly crisp. Makes 9 cream puffs

Ingredients:
White Chocolate Cream
2 bars (100 g each) white chocolate, preferably Lindt, finely chopped
1 1/2 cups (375 mL) whipping cream, divided
Compote
3 cups (750 mL) frozen cranberries
1 1/2 cups (375 mL) sugar
1/2 cup (125 mL) water
1 small cinnamon stick
1 vanilla bean, split lengthwise, seeds scraped
Craqulin
1/4 cup (60 mL) unsalted butter, at room temperature
1/4 cup (60 mL) light brown sugar
1/4 tsp (1 mL) cinnamon
6 tbsp (90 mL) all-purpose flour
Buns
1 cup (250 mL) water
1/2 cup (125 mL) unsalted butter
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature
Icing sugar to garnish

Directions:


For the white chocolate cream, place chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) whipping cream to a simmer over medium heat, 3 to 4 minutes. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand 2 minutes. Stir with a spatula until smooth. Cover surface with plastic and refrigerate until chilled, at least 3 hours or up to 2 days.

For the compote, combine cranberries, sugar, water, cinnamon, vanilla seeds and pod in a medium saucepan over high heat. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally,
until cranberries have popped and mixture has reduced to 1 3/4 cups (425 mL), 14 to 18 minutes. Transfer to a medium bowl and cover surface with plastic wrap. Cool for 1 hour then refrigerate until chilled, at least 3 hours or up to 2 days.

For the craquelin, cream butter, sugar and cinnamon with a fork in a medium bowl until fully blended.  Add flour, stirring until roughly combined. Continue to mix by hand just until a dough forms. Roll the
dough between two large pieces of parchment paper to a rectangle roughly 7 × 12 inches (18 × 30 cm) in size. Transfer, still sandwiched between parchment, to a baking sheet. Refrigerate until chilled, at least
1 hour or up to 2 days.

Peel off top piece of parchment. Using a 2-inch (5-cm) round cutter, cut into nine rounds.

Discard scraps. Refrigerate until ready to use.

For the buns, position racks in centre and bottom third of oven. Preheat to 425°F (218°C). Line two baking sheets with parchment.

In a medium saucepan over medium-high heat, bring water, butter, sugar and salt to a boil. Reduce heat to medium and add flour at once. Stir mixture constantly with a wooden spoon, until it pulls away from sides of pan, about 3 minutes. Remove from heat and cool 5 minutes. Add eggs, one at a time, stirring constantly with a wooden spoon, until fully smooth and incorporated after each addition. Dough should be thick, shiny and smooth.

Using an easy-release, 2-oz ice cream scoop, scoop dough onto prepared baking sheets, 2 inches (5 cm) apart. You should have 9 scoops in total. Dip fingertips in cold water and smooth any ridged edges, if needed.  Set one craquelin round on top of each bun, pushing gently to adhere.

Bake in middle and bottom third of oven for 10 minutes, then reduce heat to 350°F (177°C) and continue baking until golden, 40 to 45 minutes. (To avoid risking collapse, don’t open oven until buns are fully baked.) Transfer buns to a rack to cool completely.

To finish chocolate cream, add chilled mixture and remaining 3/4 cup (175 mL) cream to bowl of stand mixer fitted with whisk. Whisk on medium speed until stiff and pipeable,  2 to 3 minutes.  Place into a piping bag fitted with a large star tip. (Mixture can also be refrigerated until ready to use.)

To assemble, discard cinnamon stick and vanilla pod from compote. Using a serrated knife, slice  top third off each bun and set aside. Pipe chocolate cream into the bottom of each bun. Spoon compote overtop. Dust tops of buns with icing sugar, then sandwich on top of filled bottoms. Refrigerate until ready to serve, up to 8 hours.

Upside Down Pineapple Tarts

Upside-Down Pineapple Tarts

Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes..

Ingredients:
1 cored pineapple
12 tbsp (180 mL) packed light brown sugar
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 egg, lightly beaten
Icing sugar to decorate
Vanilla ice cream to serve

Directions:

Preheat oven to 400°F (204°C). Line two large rimmed baking sheets with parchment.

Cut pineapple into 8 rings, about 1/2 inch (1 cm) thick. (If there is any left, save for another use.)

On one prepared sheet, lay down four circles of 1 tbsp (15 mL) brown sugar the same size as pineapple rings. Space them so they won’t touch when covered with 5-inch (12-cm) squares of pastry.

Lay down four pineapple rings on top of brown sugar circles. Sprinkle each pineapple ring with 1/2 tbsp (7 mL) brown sugar. Cut 1 sheet of puff pastry into four even squares. Place on top of pineapple rings. Press edges down with tines of fork. Brush with egg. Bake on middle shelf until deep golden brown, 18 to 20 minutes.

While first sheet is baking, prepare second sheet of tarts using remaining ingredients. Cover and refrigerate until oven is free.

Remove tarts from oven. Cool 5 minutes, then, using a spatula, carefully lift tarts off tray and flip onto a cooling rack. (Be careful not to touch any of the caramelized sugar on the tray.)

Serve warm or at room temperature sprinkled with icing sugar and topped with a small scoop of ice cream.  Serves 8

Sticky Pudding Bundt Cake

Sticky Pudding Bundt Cake 

This decadent dessert is filled with so much toffee flavor that no one will ever believe you used cake mix as an easy cheat! Medjool dates are essential here—they break down more easily than conventional dates and have a deep, caramel-like flavor. To finish, a super simple toffee sauce makes it sticky and rich. Serves 8 - 10
Ingredients:

Bundt
1 1/2 cups (375 mL) pitted, stemmed, diced Medjool dates, about 20 dates
1 cup (250 mL) boiling water
3 large eggs
1/2 cup (125 mL) unsalted butter, melted
1/4 cup (60 mL) fancy molasses
1 pkg (432 g) golden cake mix

Toffee Sauce
3/4 cup (175 mL) lightly packed light brown sugar
3/4 cup (175 mL) heavy cream
2 tbsp (30 mL) unsalted butter, cubed
1 tbsp (15 mL) fancy molasses
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) fine sea salt

 Directions:

For the Bundt, combine dates and boiling water in a large bowl, ensuring dates are submerged. Tent with foil and let stand until dates are soft, about 30 minutes.

Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 10- to 15-cup (2.5- to 3.75-L) Bundt pan. Set aside.

Mash date mixture with a whisk, then continue working, whisking until it’s as uniform as possible—it’s okay if some small pieces remain. Whisk in eggs, butter and molasses until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Scrape batter into prepared pan; smooth top.

Bake on middle rack until a wooden skewer inserted into center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool, 10 minutes. Turn out onto rack and cool completely, about 1 hour. (Bundt will keep, covered, at room temperature for up to 3 days.)

For the toffee sauce, combine ingredients in a medium saucepan over high heat. When it comes to a boil, reduce to medium-high and continue cooking, whisking occasionally to slightly thicken, about 3 minutes. Remove from heat and cool 10 minutes. (Sauce will keep, covered and refrigerated, for up to 5 days. Rewarm over medium heat before serving.)

To serve, pour half of the toffee sauce overtop of Bundt cake. Serve with remaining toffee sauce on the side.  Serves 8 - 10

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

Ultimate Banana Bread

Ultimate Banana Bread

Very key here is the size of your loaf pan because it will fill out every speck of it before it is done. Mine holds 6 liquid cups. It is 8 X 4 inches on the bottom and 9 X 5 inches on the top if your is slightly smaller or you're nervous, go ahead and scoop out a little to make a muffin or two the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that several tests, mine never has.

Ingredients:

1/2 cup (4 ounces or 115 Grams) unsalted butter, cut in chunks plus 

   more for the pan.

1 cup (90 grams) packed light brown sugar

2 slightly heaped cups (about 18 ounces or 510 grams) mashed

   bananas

2 large eggs

1 teaspoon vanilla extract (5ml)

1 teaspoon fine sea salt

1 heaped teaspoon ground cinnamon

A few gratings of nutmeg (optional)

1 teaspoon baking soda

1 teaspoon baking powder

2 cups (260 grams) All-purpose flour

2 tablespoons (25 grams) raw or Turbinado Sugar (on top)

Directions:

Preheat oven to 350 degrees F.  Butter a 6 cup (9 X 5 inch) loaf pan, coat it with butter or coat it with a nonstick cooking spray and set aside.  

Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed bananas.  Whisk in eggs and vanilla.Sprinkle the batter evenly with salt, cinnamon, and nutmeg (if using), baking soda, and baking powder.  Whisk until the ingredients are fully incorporated in the batter.  Whisk ten or more times overly around the edge of the bowl.  It is better to be overly cautious than to end up with mixed pockets.  Add flour and stir until combined.  Scrape batter into prepared loaf pan.  It should come to just within 1/2  inch from the top rim.  Sprinkle the top of the batter with the raw sugar.  It will seem like a lot but it will bake up beautifully.

Bake Banana bread 55 to 65 minutes.  It is done when a toothpick or skewer inserted into the bread is batter-free.  Be sure to check the upper third as well, near the rim of the pan.  That is where you will find the unbaked pockets of batter hanging out.  The bread will get very dark but will not taste burnt.

Let the loaf cool in the pan.  This bread is good on the first day but exceptional on the second and third day.

To store, leave the bread in the pan uncovered.  Once a slice is cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered.  You worked hard for that crunchy top and should not sacrifice it to humidity.  It keeps for five days at room temperature, possibly a week in the refrigerator, but it vanishes in two or three days, max.

Pecan Pie Bars

Pecan Pie Bars

Almost too easy to whip up, somehow making them twice as delicious, these bars have a crisp crust and a honey-laced crunchy pecan topping. But it’s the sprinkling of finishing salt that makes these an instant classic.

Ingredients:

Shortbread Base 
3/4 cup (175 mL) unsalted butter, frozen
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) light brown sugar, packed
1/2 tsp (2 mL) salt
Pecan Topping:
2 cups (500 mL) pecans
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) light brown sugar, packed
1/3 cup (80 mL) honey
2 tbsp (30 mL) 35% cream
1/2 tsp (2 mL) flaky salt (such as Maldon) for garnish

Directions:

Preheat oven to 350°F (180°C).

For a shortbread base, using a cheese grater, grate butter into a bowl, or use a food processor with the blade attachment. Add all other ingredients and mix or pulse until pea-sized lumps form. Pour into a greased 13 x 9 x 2-inch (33 x 23 x 5-cm) baking pan and press evenly into the bottom. Bake in the middle of the oven for 15 minutes or until golden brown.

While baking, prepare the topping. Coarsely chop pecans by hand or in a food processor. In a heavy-bottom pot, melt 1/2 cup (125 mL) butter and stir in sugar, honey and cream. Simmer for 1 minute, stirring to dissolve brown sugar. Add pecans and stir to coat.

Take the shortbread base out of the oven and pour in the pecan mixture, spreading evenly. Bake in the middle of the oven until bubbling, 18 to 20 minutes. Remove from oven and cool completely in the pan. As it cools but is not completely set, sprinkles with flaky salt. When cool, cut into 24 bars. Keep in an airtight container for up to 7 days at room temperature, or tightly wrapped and frozen for up to 6 months.

Makes 24 bars

 

Spiced Molasses Cookies 5*

Spiced Molasses Cookies  5*

Ingredients:
1/2 cup softened butter
3/4 cup packed light brown sugar
1/4 cup light molasses
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 cup sanding or sparkling sugar

Directions:
Preheat oven to 375°F with oven racks in top third and bottom third of oven. 

Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add molasses and vanilla, and beat on low speed just until combined. Add egg, and beat on medium speed until mixture thickens slightly, about 30 seconds. 

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and pepper in a medium bowl. Gradually add to butter mixture, and beat on low speed just until combined after each addition.

Place sanding sugar in a shallow dish or bowl, and drop dough by heaping tablespoonfuls into sugar, rolling to coat. Place half of coated dough balls about 2 inches apart on parchment paper-lined baking sheets.

Bake in preheated oven until cookies are just set, 8 to 9 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 5 minutes; remove cookies to wire racks, and cool completely, about 30 minutes. Repeat with remaining cookie dough.

Hazelnut Rosemary Carmel Tart

Hazelnut Rosemary Carmel Tart 

Ingredients:
Pastry:

1 cup plus 2 tablespoons all-purpose flour
1/4 cup confectioners’ sugar

3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 sticks cold unsalted butter, cubed
2 large egg yolks
Ice water

Filling

1 1/2 sticks unsalted butter
1 tablespoon chopped rosemary
1 1/2 cups hazelnuts
3 large eggs
3 large egg yolks
1 cup packed light brown sugar
3/4 cup brown rice syrup
1/4 cup honey
1 teaspoon fine sea salt
2 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
Flaky sea salt, for sprinkling
Whipped crème fraîche, for serving

Directions:

Make the pastry: In a food processor, pulse the flour with the confectioners’ sugar, baking powder and fine sea salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 1 tablespoon of ice water and pulse until the pastry just comes together; add another tablespoon of ice water if it seems dry. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, 1 hour.

On a floured work surface, roll out the pastry to a 12-inch round. Ease the round into a 10-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side, patching any tears. Trim off any overhang. Freeze the tart shell for 30 minutes.

Preheat the oven to 375°. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 20 minutes. 

Remove the parchment and weights. Bake the shell for 10 to 15 minutes longer, until lightly browned. Let cool completely. Leave the oven on.

Meanwhile, make the filling.  In a small saucepan, melt the butter over moderate heat. Remove from the heat, add the rosemary and let steep for 20 minutes. Strain the butter into a small bowl and let cool.

Spread the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and golden and the skins are splitting, about 12 minutes. Let cool slightly, then transfer to a kitchen towel and rub together to remove the skins; let cool. 

Coarsely chop the hazelnuts and spread them in the cooled tart shell. Put the tart shell on a rimmed baking sheet. Reduce the oven temperature to 300°. 

In a large bowl, beat the whole eggs and yolks with the brown sugar, brown rice syrup, honey and fine sea salt. Gradually whisk in the rosemary butter, then whisk in the cream, flour and vanilla. Pour the filling into the tart shell and sprinkle flaky sea salt on top. 

Bake the tart for 50 minutes, until the filling is set at the edge but slightly jiggly in the center. Let cool completely. Serve at room temperature or slightly chilled, topped with a dollop of whipped crème fraîche alongside. 

The tart can be refrigerated for up to 3 days.

Soft and Sweet Cinnamon Rolls

Serves: Makes 10 rolls

Ingredients:

Dough
1¼ cups warm milk (no hotter than 120°F)
1 tablespoon active dry yeast, or 2¼ teaspoons quick-rise yeast
2 teaspoons granulated sugar
3¼ cups unbleached all-purpose flour, plus more for sprinkling
1½ teaspoons salt
4 tablespoons (½ stick) unsalted butter, melted
1 large egg yolk
1 teaspoon water

Filling
1½ cups lightly packed light brown sugar
1½ tablespoons ground cinnamon
1 large egg

Icing
1 cup powdered sugar, or a little more if needed
1½ tablespoons water

*

Directions:

To make the dough, pour ¼ cup of the warm milk in a small bowl. Add the yeast and granulated sugar and stir to dissolve. Set the bowl aside for 8 to 10 minutes, until the mixture looks foamy. If the yeast isn't foamy after 15 minutes, start with a new package.
Put the flour and salt in a large bowl and whisk to blend. Make a well in the center, and pour the yeasted milk into the well. Then add the remaining 1 cup warm milk and melted butter. Stir together the ingredients until you get big, shaggy clumps of dough that start to stick together.
Sprinkle a little flour on your work surface. You can always add more later, so don't sprinkle too much. Dump the dough clumps out of the bowl onto your work surface. Dip your hands in flour and start kneading the dough. Using the heel of both hands, firmly push the top of the mound away from you. Fold the far side of the dough toward you, then rotate the mound of dough a quarter turn and push again. Keep kneading until you get a smooth, springy dough. It usually takes 8 to 10 minutes. To know if you have kneaded enough, press your hand into the dough and remove it quickly. Your handprint should bounce back and disappear quickly. If it doesn't, keep kneading.
Lightly flour your hands and the surface if the dough starts sticking. It should feel tacky, like tape, but not sticky and gooey. A bench scraper is handy for scraping up any bits of dough stuck to the table and to help you move the dough around.
Rub the inside of a large bowl with a thin layer of vegetable oil or coat with pan spray. Shape the dough into a ball and put it in the bowl. Lightly rub or spray the top of the dough with a little oil. Cover the bowl with plastic wrap. Set the bowl aside and let the dough rise for 45 to 60 minutes, until it is twice as big.
While the bread dough finishes rising, make the filling. Put the brown sugar and cinnamon in a medium bowl and whisk together until well blended. Smash any brown sugar lumps to break them up. Crack the egg into a small bowl and beat with a fork until blended.
To roll out the dough, sprinkle 3 tablespoons flour on the work surface. Turn the risen dough out of the bowl onto the floured surface and shape it into a rough rectangle. Sprinkle another tablespoon of flour on top. Starting from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Turn the dough a quarter turn, and roll up and back again twice. When you turn the dough, it should move easily. If it doesn't, gently lift the area of stuck dough, loosening it with the small metal spatula, and sprinkle some more flour underneath. Repeat the rolling up and back and turning of the dough until you have a 15 by 12-inch rectangle.
Brush any excess flour from the top and bottom of the dough with the large brush, and clean up any extra flour from around the dough with the bench scraper. Position the rectangle so you are facing a long side. Mix the egg yolk with the water and then, using a small pastry brush, brush a thin coating of the egg mixture all over the top of the dough. (You won't need all of it.) Use your fingers to scrape the filling onto the dough and spread it evenly over the surface, leaving a 1-inchwide border uncovered along the long side opposite you. Starting at the long side closest to you, roll up the dough into a log, keeping it fairly tight as you go. When you reach the opposite side, roll the dough right on top of the uncovered border. Roll the log backward, so the seam is on top, and pinch all along the seam to seal it.
Lightly butter a 10 by 2-inch cake pan, or spray with pan spray. Using a serrated knife, cut the log crosswise into 10 rolls, each about 1½ inches wide. Use a gentle sawing motion when you cut so you don't flatten the log. Arrange the rolls in the prepared cake pan evenly, spacing 8 rolls around the edge of the pan and putting 2 rolls in the center.
Cover the pan with plastic wrap and set in a warm place. Let the rolls rise for about 1 hour, or until they are nearly twice as big and fill almost all of the open spaces in the pan. After the rolls have risen for about 30 minutes, position an oven rack in the center of the oven and preheat the oven to 350°F. That way the oven will be ready when you are ready to bake.
Bake the rolls for 30 to 35 minutes, until they are golden and the sugar is bubbling around the edges. Using oven mitts, transfer the pan to a cooling rack. Let cool for 10 to 15 minutes.
To make the icing, put 1 cup powdered sugar in a small bowl. Add the water and whisk until well blended and completely smooth. The icing should be thick, because it thins out when it hits the warm rolls.